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Buttermilk Cornbread

BY Kevin Lee Jacobs | February 5, 2019 25 Comments

Last updated on March 16th, 2019

What goes together like a horse and a carriage? Chili con Carne and Cornbread! My favorite cornbread is the old-fashioned kind, made with real buttermilk and 100% cornmeal (there’s no wheat flour in the batter). To insure a deliciously moist interior between crisp top and bottom crusts, I start the batter on the stove top, and finish it off in the oven.  Here’s the easy step-by-step:

Thanks for watching!

And now, I have a question for you:

Does this skillet make me look butch?

xKevin

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Here’s the printable:

Print
Buttermilk Cornbread

Prep Time: 3 minutes

Cook Time: 32 minutes

Yield: Enough for 6-8 servings

An old-fashioned wheat-free cornbread with a crisp crust and a moist crumb. Delicious with a bowl of chili con carne!

Ingredients

    The dry ingredients:
  • 2 cups yellow cornmeal
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • A generous 1/4 teaspoon of salt
  • 1 teaspoon sugar
  • The wet ingredients:
  • 1 large egg
  • 2 cups buttermilk
  • 3 tablespoons melted butter
  • For frying:
  • 2 tablespoons butter

Instructions

  1. Center the oven rack, and heat the oven to 375°F. In a medium bowl, thoroughly whisk together the dry ingredients. In a separate medium bowl, beat the egg until frothy, then whisk in the buttermilk and the melted butter. Set both bowls aside for a moment.
  2. Put 2 tablespoons of butter in a well-seasoned, 8-10-inch-diameter cast-iron skillet. Set the skillet over medium heat.
  3. While the butter is melting, add the wet ingredients to the dry, and whisk just until the cornmeal disappears. When the skillet is hot and butter is completely melted, pour the batter into the skillet, and let it cook, undisturbed, for 1-2 minutes. Then transfer the skillet to the oven, and bake until the top crust turns golden -- 30-35 minutes. Serve at once, with such accompaniments as butter and/or honey.
3.1
https://www.agardenforthehouse.com/buttermilk-cornbread/
Copyright 2015 by Kevin Lee Jacobs

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Comments

  1. 1

    whatwasfortea says

    February 5, 2019 at 11:07 am

    Like it! Will give it a go

  2. 2

    Kevin Lee Jacobs says

    February 5, 2019 at 11:10 am

    Hi whatwasfortea — Enjoy!

  3. 3

    Jan says

    February 7, 2019 at 8:22 am

    This is similar to my Mom’s recipe except she used white cornmeal and yum, bacon drippings instead of butter both in the batter and to fry it in. Takes me back.

  4. 4

    Kevin Lee Jacobs says

    February 7, 2019 at 2:26 pm

    Hi Jan – Everything’s better with bacon grease!

  5. 5

    Kristi says

    February 8, 2019 at 9:15 am

    My husband came with his mother’s cornbread recipe, which is different than any I have seen. It is cooked in a skillet, like yours, but from there on out ends the similarity.

    Perry Family Cornbread

    Heat 2 tablespoons of shortening in a skillet as you preheat the oven to 425. Meanwhile mix the following:
    8 T white cornmeal (heaping) I use a silverware tablespoon
    8 T flour (heaping)
    1/2 t baking powder
    1 t salt
    1/2 t (scant) soda

    Add buttermilk to the above mixture to make a somewhat runny batter. (think thick pancake batter). Pour in the melted shortening. Pour mixture in hot skillet. Bake until golden brown on top.

    I know, no eggs, or sugar. But it is delicious. Serve warm. It is very moist, almost pudding like.

    You can thank me later.

  6. 6

    Kevin Lee Jacobs says

    February 8, 2019 at 10:46 am

    Hi Kristi – I love family recipes! Will put yours on my to-try list.

  7. 7

    Renee Coursey says

    February 10, 2019 at 10:15 am

    Looks great. I am GF so will definitely give it a try and my husband loves cornbread!
    Do you have a recipe for chili? Thanks so much.

  8. 8

    Jacob M Edingfield says

    February 10, 2019 at 10:21 am

    Kevin,

    I’ll try the recipe for the cornbread as I recall, I think my mother and grandmother made their cornbread that way. As soon as I make it, I’ll know.

    Thanks again for sharing the recipes plus the knowledge about the bulbs as I’ve often wondered also which ones to keep and which ones to toss.

    I enjoy your messages each work. Very enlightening. HUGS

  9. 9

    Jesse says

    February 10, 2019 at 10:23 am

    Might try adding about 6-8 Tbs. almond flour. And yes, everything is better with bacon grease.

  10. 10

    Lin Willett says

    February 10, 2019 at 10:35 am

    Thank you for this straight up recipe that will not taste like cake. I am in Texas and I think sugar is at the top of the state food pyramid. It has joined a file labeled Kevin!

  11. 11

    Kyle says

    February 10, 2019 at 10:48 am

    Love cornbread so I will definitely try this. I make delicious cornbread pancakes also. And yes, holding that cast iron skillet so high is so butch. That thing weighs a TON.

  12. 12

    Donna Martell says

    February 10, 2019 at 12:22 pm

    In response to the pan question: Only if you’re wearing cowboy boots.

  13. 13

    richard mennen says

    February 10, 2019 at 12:32 pm

    Fearsome! Just looking at you and skillet made me wish for Tom Brady’s helmet. (Not his actual helmet which I would never steal.)

  14. 14

    Meghan Girroir says

    February 10, 2019 at 1:20 pm

    The skillet does have a multi-purpose look. Would you share your chili recipe? There are so many-dark chocolate, coffee -what protein? Recipes are vast and varied.
    Thanks,
    Meg

  15. 15

    Linda says

    February 10, 2019 at 1:42 pm

    Good comfort food. Thanks, Kevin.
    (Your question is too funny!)

  16. 16

    Linda says

    February 10, 2019 at 2:52 pm

    Can the sugar be omitted?

  17. 17

    Jeanne Collins says

    February 10, 2019 at 5:09 pm

    Just like my grandma used to make!!!! Only she would put in a bit more sugar.

  18. 18

    Kevin Lee Jacobs says

    February 10, 2019 at 5:16 pm

    Hi Richard Mennen – People are always mistaking me for Tom Brady.

    Hi Renee and Meghan – Sooo many chili recipes out there. I’ll have to invent a chili that rivals the canned turkey-and-bean version from Hormel!

  19. 19

    Joanne says

    February 10, 2019 at 5:42 pm

    I usually use my Lodge cast iron cornstick pans which I preheat in the hot oven. Crispy on the bottom and crispy on the top.
    If I had buttermilk in the house I would make them right now to have with the crock pot ribs we will have for supper. Here in Alberta the temperature has not been above 8 below F. for the past 2 weeks so a hot meal will be awfully good. Have to stick with bakery bought baguette to go with the ribs.
    So cold I’ve had to move my winter sown milk jugs into the garage as last years did not do so well with the very extreme cold (38 below F) we had for an extended period of time.

  20. 20

    Mary says

    February 10, 2019 at 8:39 pm

    A great recipe! Yum! Maybe a cowboy hat and boots with the skillet.
    I like cornbread with honey and my husband likes maple syrup.

  21. 21

    Lori says

    February 10, 2019 at 9:09 pm

    Hi Kevin!

    In your video it appears you turned the stove off, letting the cast iron to cook the cornbread. But I have an electric stove, do I turn it off being it’s only going to cook for two minutes?

  22. 22

    Patricia Bell says

    February 10, 2019 at 9:14 pm

    Sounds wonderful except for the sugar!

  23. 23

    Kevin Lee Jacobs says

    February 11, 2019 at 7:58 am

    Hi Lori – I let the cornbread cook on the stovetop for about 2 minutes, on heat. (If you feel your skillet is too hot, lower the heat and cook the batter for just 1 minute. ) Enjoy!

  24. 24

    Willa Nemetz says

    February 11, 2019 at 3:54 pm

    Dear Kevin – I inherited my Sainted Grandmother’s cast iron skillets. There is nothing better in the world for cooking. I cherish them!

    As far as looking butch, if you were to apply said skillet to someone’s head, it might do the trick, but you look just mah-vellous as you are.

  25. 25

    cathy sullens says

    February 12, 2019 at 9:12 am

    i love cornbread, i use 2/3 white corn meal, 1/3 yellow…but honey, honey, no need for any sugar…smile…just a little comment from the smoky mountains of east tn…smile

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